The Science of Spice

156 Spice Profiles

In this innovative ice, warming notes of cumin

and garam masala contrast with astringent

tamarind, zesty ginger, and the herbal pungency

of fresh green chillies. It is a combination inspired

by South Asian street food, in which these spices

work together as thirst quenchers in the intense

heat of high summer.

DATE AND TAMARIND

GRANITA WITH

CARAMELIZED PINEAPPLE

1

To make the granita, heat a small, heavy-based frying pan over a

medium heat and toast the cumin seeds for about 1 minute, until

fragrant. Cool, then pound to a powder using a pestle and mortar.

2

Put the jaggery or palm sugar, liquid glucose, and water in a

saucepan and cook over a moderate heat, stirring occasionally,

until the sugar has dissolved. Simmer for 3–4 minutes.

3

Remove the rind from the lime with a vegetable peeler, taking

care not to include any bitter white pith. Add the lime rind,

chopped ginger, tamarind, dates, and chillies to the pan. Simmer,

uncovered, over a medium–low heat for 20 minutes, until softened.

Remove the pan from the heat.

4

Reserve a few small mint leaves for a garnish, then roughly chop

the remaining leaves and stalks and add to the pan. Cover and

leave to infuse for 30 minutes.

5

Push the pulp through a sieve set over a bowl, discarding anything

left in the sieve. Whisk the garam masala, black salt, and ground

cumin into the syrup in the bowl. Taste for sweetness and add more

sugar if it is too sharp; aim for a balance of sweet and sour flavours.

6

Transfer the syrup to a freezerproof container. Leave to cool

completely, and then place in the freezer for at least 1 hour, until

ice crystals form and it has set.

7

Now make the caramelized pineapple. Sieve the icing sugar into

a bowl with the chaat masala and chilli powder. Add the diced

pineapple and stir to coat with the spice mix.

8

Heat a large, dry frying pan. Shake off any excess spice mix from

the pineapple pieces and add the fruit to the pan. Cook over a

medium heat, stirring frequently, for 5–8 minutes, until the pineapple

caramelizes. Transfer the fruit to baking parchment and leave to cool.

9

Remove the granita from the freezer and rake it roughly with

a fork. Spoon into small glasses and scatter each glass with the

caramelized pineapple and mint leaves.

Serves 6 as a starter

Prep time 2 hours

Cooking time 30–35 mins

For the granita

¾ tsp cumin seeds

125g (4½oz) jaggery or palm sugar,

chopped

50g (1¾oz) liquid glucose

750ml (1¼ pints) water

75g (2½oz) fresh root ginger, peeled

and roughly chopped

1 large lime

150g (5½oz) seedless tamarind block,

broken into pieces

100g (3½oz) pitted dates, roughly

chopped

2–3 green chillies, chopped, with seeds

large bunch of fresh mint

½ tsp garam masala (see recipe p40)

½ tsp black salt

For the caramelized pineapple

4 tbsp icing sugar

2 tsp chaat masala (see recipe p42)

1 tsp Kashmiri chilli powder or hot

paprika

300g (10oz) fresh pineapple, peeled,

cored, and diced

handful of fresh mint leaves

SPICE

IDEAS

Replace amchoor with

ground anardana in the

chaat masala to bring

a slightly bitter tang

to the fruity sourness.

Fans of liquorice-like

flavours could add two

whole star anise and

a teaspoon of toasted

fennel seeds to the

date palm syrup.

Strengthen the

ginger by replacing

fresh root with a

teaspoon of ground;

the nutty warmth of

cumin will soften any

rough aftertaste.

156-157_Recipe_Granita.indd 156 04/06/2018 15:48